Tuesday, August 2, 2016

Southwestern Three-Bean & Barley Soup

Ingredients for 6 servings

1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
½ cup pearl barley
½ teaspoon dried oregano
¾ teaspoon salt
1 large carrot, diced
1 large onion, diced
1 large stalk celery, diced
1 tablespoon chili powder
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
9 cups water

Directions

Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 ¾ to 2 ½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with salt.
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